I'm not entirely sure why. But when the weather gets colder I just want more breakfast foods. I think it's kind of my grown-up idea of enjoying a snow day. If I have a snow day I think the first thing I want is a big, leisurely breakfast. Breakfast is rarely leisurely, so it's a real treat if you get one. Usually my breakfasts consist of a somewhat rushed bowl of cheerios or greek yogurt with granola. I sometimes even take a to-go cup of coffee in the shower with me to save time. Not kidding.
Am I oversharing now? Ok, I'll ease it back.Frittata doesn't take a lot of time to make, and it's awesome. It's like a big baked omelet. You can use any fresh vegetables or herbs you have on hand. Here's what I used:Veggie Frittata, serves two.
1/2 red bell pepper
2-3 cloves of garlic (I love garlic, can you tell?)
1 tablespoon olive oil
2-3 leaves of fresh basil
1/4 cup feta cheese
salt + pepper
First slice up your pepper and mince the garlic. Turn your broiler on (low if you have settings). In a small pan (that can be put in a oven safely) heat the oil over medium heat. Cook the peppers and garlic until they begin to soften (2-3 minutes).Whisk the eggs together in a small bowl, season with salt and pepper. Pour the eggs over the veggies. Allow to cook a few seconds then push the eggs toward the center. This pushes the cooked eggs toward the middle, while allowing the less cooked eggs to flow toward the edges. Once the eggs are almost set at the edges (like the image above) place the pan in the oven under the broiler. Cook an additional 2-3 minutes just until the eggs set and the edges just begin to pull away from the sides of the pan.Remove from the oven and sprinkle on the basil and feta cheese. Serve hot. Happy breakfasting! xo. Emma
Credits // Author and Photography: Emma Chapman